Method

Method:Heat a large non-stick pan over a medium heat and toast the coriander in the Mr Hugh’s cumin infused rapeseed oil for 1-2 mins until fragrant. Add the cinnamon, Mr Hugh’s standard rapeseed oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.

Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.

Stir through the turkey meat and season well. Set aside to cool.

Heat oven to 200C and grease a 23cm springform tin. Lay two sheets of filo over the base of the tin and brush with Mr Hugh’s. Cross over another two layers of filo and brush again. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more Mr Hugh’s. Scrunch the top of the pie together and bake for 30-35 mins.

Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.